Lunch

Red Kidney Bean Jambalaya

Name: Red Kidney Bean Jambalaya
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups cups brown rice; 2 medium medium carrots; 2 stalks stalks celery; 1 teaspoon teaspoon celery seed; 2 cups cups kidney beans; 1 teaspoon teaspoon marjoram; 2 teaspoons teaspoons thyme; 1 medium medium eggplant; 2 cloves cloves garlic; 3 handfuls handfuls green beans; 6 servings servings ground pepper; 2 teaspoons teaspoons ground sage; 0.5 teaspoon teaspoon liquid smoke; 2 tablespoons tablespoons olive oil; 1 bell pepper; 1 small small onion; 1.5 teaspoons teaspoons sea salt; 1 teaspoon teaspoon sriracha; 2 medium medium tomatoes; 3 cups cups vegetable stock

Red Kidney Bean Jambalayan is a main course that serves 6. One portion of this dish contains approximately 18g of protein, 6g of fat, and a total of 393 calories. For $1.68 per serving, this recipe…

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By CookInstruction Kitchen Published 5 Sep 2026 Updated 3 Oct 2026 Updated Updated 1 week ago

Prep: 16 min
Cook: 29 min
Total: 45 min
Servings: 6
Difficulty: Advanced

Ingredients

2 cups brown rice

2 medium carrots

2 stalks celery

1 teaspoon celery seed

2 cups kidney beans

1 teaspoon marjoram

2 teaspoons thyme

1 medium eggplant

2 cloves garlic

3 handfuls green beans

6 servings ground pepper

2 teaspoons ground sage

0.5 teaspoon liquid smoke

2 tablespoons olive oil

1 bell pepper

1 small onion

1.5 teaspoons sea salt

1 teaspoon sriracha

2 medium tomatoes

3 cups vegetable stock

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 1

Rinse the kidney beans and brown rice separately. Cover the kidney beans with water and soak for 8 hours or overnight. In a separate bowl, cover the brown rice with water and soak for 8 hours or overnight.

Step 2

Drain and rinse the kidney beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until just tender but not falling apart.

Step 3

Drain and set aside.

Step 4

Heat the oil in a large saucepan over medium heat. When hot, add the onion and saut for 5 minutes. Now add the garlic, carrots, celery and green beans, and stir for another 5 minutes. Next add the tomatoes, red pepper, eggplant, sage, thyme, marjoram and celery seed, and continue to stir for another few minutes.

Step 5

Pour in the vegetable stock, liquid smoke, rice and the cooked kidney beans. Bring to a boil, reduce heat to medium low, cover, and cook, stirring occasionally, for 45 minutes or until the rice is tender.

Step 6

Add water as necessary if the stew becomes too dry.Season with sriracha, salt and pepper, and taste for seasoning add more liquid smoke, sriracha, salt, pepper or herbs as desired.

Tagged: Dairy free Dinner Lacto ovo vegetarian Lunch Main course Main dish Vegan

foodandspice.com · Recipe data from Spoonacular (spoonacular.com) · Original source

Read it through first

Skim all 6 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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